Yield: Yields 5 cups.
Servings: four.
Roasting the broccoli gives it a caramelized edge that pairs beautifully with the earthy grains and creamy feta in this salad. Feel free to substitute cauliflower for the broccoli.
Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 20 minutes.
Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.
I'm in the minority here, but I wasn't thrilled with this. It was totally fine, but nothing special.
Warm, creamy, with some crunch from the broccoli- delicious. It was so easy to make as well. It would be great as a lunch dish, a side dish or even dinner if youre looking for an easy delicious dish. The current recipe was enough for two people for one nights dinner, if youre looking for leftovers you may want to double the recipe.
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